Now, you may think making salted caramel sauce at home is hard, I mean I do. I remember watching my friend making caramel sauce and just went hard with the stirring so the sugar wouldn’t burn, but the outcome of it was worth it. So, good. Over here though, we’re thinking of salted caramel sauce. While we love how sweet the caramel sauce is, the salty part of it will definitely make you think that this is better than just the regular caramel sauce. Here are the steps on how to make some homemade salted caramel sauce just for you!
Salted Caramel Sauce
- In a saucepan, heat the granulated sugar over medium heat and start stirring. The sugar will start to form clumps and eventually melt into a thick, brown liquid as you stir. This part can be a little challenging as to make sure it doesn’t burn (Basically the part that everyone fears)
- Add in the butter and immediately stir them together once the sugar has completely melted. The sugar (or now caramel) will start to bubble rapidly when you pour in the butter so be careful. If the sugar clumps up or the butter is separating, then remove the saucepan from heat and forcefully whisk for how long it may take to make sure all combined together. You can return back to heat when all seems to be combined.
- Cook for 1 minute without stirring once the butter has melted and mixed with the caramelized sugar.
- With the heavy cream, pour it into the saucepan and slowly stir it together. The bubble may arise as the heavy cream seems to be colder than the caramel. Stop stirring and leave to boil for 1 minute once all of the heavy cream has been added. As the mixture boils, it will rise in the pan.
- Remove the saucepan from the heat and add in the salt. Allow to cool somewhat before using. As the caramel cools, it thickens.
Recipe credit: Sally’s Baking Addiction
This salted caramel sauce is perfect for everything! Ice cream, brownies, cheesecake, you name it. The sweet and salty taste isn’t going to disappoint you and honestly, the best part is the texture (thick and smooth! How are you not in love with it already?). Best of luck with your caramel-making, happy cooking!